Name: Caramel Cookie Candy
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 2 teaspoons plus 2/3 cup butter, softened, divided -; 3/4 cup confectioners' sugar -; 1 large egg -; 1-1/2 teaspoons vanilla extract -; 2 cups all-purpose flour -; 1/2 teaspoon baking powder -; 1/2 teaspoon salt -; CARAMEL LAYER: -; 1 cup sugar -; 1 cup corn syrup -; 1 cup butter, cubed -; 1 can (14 ounces) sweetened condensed milk -; 1 teaspoon vanilla extract -; 2-1/2 pounds dark chocolate candy coating -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Cookie Candy

1. 2 teaspoons plus 2/3 cup butter, softened, divided -

2. 3/4 cup confectioners' sugar -

3. 1 large egg -

4. 1-1/2 teaspoons vanilla extract -

5. 2 cups all-purpose flour -

6. 1/2 teaspoon baking powder -

7. 1/2 teaspoon salt -

8. CARAMEL LAYER: -

9. 1 cup sugar -

10. 1 cup corn syrup -

11. 1 cup butter, cubed -

12. 1 can (14 ounces) sweetened condensed milk -

13. 1 teaspoon vanilla extract -

14. 2-1/2 pounds dark chocolate candy coating -

How to cook deliciously - Caramel Cookie Candy

1. Stage

Preheat oven to 375°. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.

2. Stage

In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack.

3. Stage

For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk.

4. Stage

Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set.

5. Stage

Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container.